Line Cook

Description Position Summary The Line Cook is responsible for preparing high-quality food items for members, guests, banquets, and special events in accordance with the country club’s recipes, presentation standards, sanitation practices, and service expectations. This position supports the Executive Chef, Sous Chef, and culinary team by maintaining a clean, organized, and efficient workstation while helping deliver a consistent and elevated dining experience. Essential Duties and Responsibilities

• Set up, stock, maintain, and break down assigned stations before, during, and after service.
• Prepare and cook menu items including meats, seafood, poultry, vegetables, sauces, stocks, salads, and other items according to standard recipes and production sheets.
• Ensure food is prepared accurately, consistently, and in a timely manner for dining room service, private events, banquets, and club functions.
• Follow proper portioning, plating, garnishing, and presentation standards.
• Coordinate timing with other kitchen stations, expeditors, servers, and supervisors to ensure smooth service.
• Maintain cleanliness and sanitation of work areas, equipment, tools, storage areas, coolers, and kitchen surfaces.
• Follow all food safety, sanitation, and proper food-handling procedures, including labeling, dating, temperature control, and safe storage.
• Monitor inventory, communicate shortages, rotate stock using FIFO practices, and assist with receiving and storing deliveries as needed.
• Operate kitchen equipment safely and report maintenance or repair needs to a supervisor.
• Complete opening, closing, cleaning, and prep checklists as assigned.
• Assist other culinary team members and perform additional duties as assigned by the Executive Chef, Sous Chef, or club leadership.

Requirements Required Qualifications

• High school diploma or GED preferred.
• Minimum of 1–2 years of kitchen preparation or line cooking experience preferred; country club, hotel, resort, or upscale dining experience is a plus.
• Food Handler or food safety certification required or must be obtained within the timeframe required by the club and applicable regulations.
• Working knowledge of cooking methods, knife skills, kitchen equipment, recipe execution, food safety, and sanitation standards.
• Ability to read and follow recipes, prep lists, production sheets, tickets, and verbal instructions.
• Strong attention to detail, sense of urgency, reliability, and commitment to quality.
• Ability to work effectively as part of a team in a fast-paced, member-focused environment.

Physical Demands and Work Environment

• Ability to stand and walk for extended periods during service.
• Ability to bend, reach, lift, carry, push, and pull as needed in a commercial kitchen environment.
• Ability to lift and carry up to 50 pounds.
• Comfortable working in hot, humid, fast-paced, and occasionally noisy kitchen conditions.
• Must be able to safely use knives, slicers, ovens, ranges, fryers, mixers, and other commercial kitchen equipment.

Schedule Requirements Must be available to work a flexible schedule based on club operations, including days, evenings, weekends, holidays, banquets, and special events. Country Club Service Expectations As a member of the country club team, the Dishwasher is expected to help maintain a clean, safe, and professional kitchen environment that supports excellent member and guest service. The ideal candidate takes pride in cleanliness, works well under pressure, and contributes to a respectful, hospitality-focused team culture. Equal Opportunity Statement The club is an equal opportunity employer and provides employment opportunities without regard to any legally protected status. This job description is intended to describe the general nature and level of work performed and may not include every responsibility, duty, or requirement associated with the position #J-18808-Ljbffr Spring Run Golf Club